Steps

1. Boil the glass noodles according to package directions, or soak them in hot water until rehydrated.
   🕒 01:21
2. Drain the rehydrated glass noodles in a colander.
   🕒 01:38
3. Cool the glass noodles under running water.
   🕒 01:46
4. Drain the cooled glass noodles and place them in a colander.
   🕒 02:01
5. Firmly grasp the glass noodles with your hands and squeeze out the water thoroughly. [This is the key!] Squeezing out the moisture well will result in a delicious salad and prevent it from becoming watery.
   🕒 02:13
6. If the glass noodles are too long, cut them into 2-3 bite-sized pieces on a cutting board.
   🕒 02:31
7. Trim the ends of the cucumber, cut it in half lengthwise, then slice diagonally.
   🕒 02:42
8. Finely julienne the carrot along the grain.
   🕒 03:11
9. Place the sliced cucumber and carrot in a bowl.
   🕒 03:47
10. Sprinkle 1/3 tsp of salt over the bowl and mix well.
    🕒 04:02
11. Let the cucumber and carrot sit for about 5 minutes after salting to allow the salt to penetrate.
    🕒 04:16
12. Thinly slice the ham.
    🕒 04:32
13. Rehydrate the dried wakame in water and squeeze out the excess moisture.
    🕒 04:36
14. Squeeze the water out of the salt-cured cucumber and carrot firmly with both hands.
    🕒 04:42
15. Add the squeezed glass noodles, cucumber, and carrot to a bowl. Add the sliced ham and rehydrated wakame.
    🕒 05:14
16. The ingredients might be clumped together, so gently loosen them while mixing everything together.
    🕒 05:24
17. Add the [A] seasonings to the bowl: 1 tbsp of sugar, 2 tbsp of vinegar, and 1.5 tbsp of soy sauce.
    🕒 05:52
18. Further add 2 tsp of sesame oil, 2 tsp of vegetable oil, 2 tsp of toasted white sesame seeds, and a pinch of pepper. [This is the key!] Using both sesame oil and vegetable oil balances the flavors, preventing the sesame oil from being too overpowering.
    🕒 06:13
19. Mix everything thoroughly.
    🕒 07:00